The Best Coconut Rice Recipe (Creamy, Simple & Ready in 30 Minutes)

Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes | Servings: 4 | Calories: 320 kcal per serving

If you have never made coconut rice at home, you are missing out. This is one of those side dishes that looks and tastes like it came from a restaurant, but takes almost no effort to make.

The rice comes out perfectly fluffy with a subtle coconut flavour that pairs beautifully with curries, grilled meats, or even just a simple stir fry. No fancy technique. No guesswork. Just one pot and 25 minutes.

This recipe has become a staple in my kitchen. Once you try it, you will not go back to plain rice.

Why You Will Love This Recipe

This coconut rice is not just another rice recipe. Here is what makes it worth making again and again.

It is incredibly simple. You need one pot, a handful of ingredients, and barely any hands-on time. If you can make regular rice, you can make this.

The flavour is subtle but noticeable. It is not overly sweet or overpowering. The coconut adds warmth and richness without taking over the dish.

It works with almost everything. Curries, roasted vegetables, grilled chicken, fish tacos — coconut rice elevates all of them.

It is a showstopper side dish. People always ask about it. It looks impressive even though it took you five minutes to put together.

Ingredients

• 1½ cups long-grain white rice (basmati or jasmine)
• 1 can (400ml / 14 oz) full-fat coconut milk
• 1 cup water
• 1 tablespoon coconut oil (or butter)
• ½ teaspoon salt
• 1 teaspoon sugar (optional)
• 2–3 pandan leaves (optional, for extra flavour and aroma)

Equipment Needed

• Medium saucepan with a tight-fitting lid
• Measuring cups and spoons
• Wooden spoon or spatula
• Fine mesh strainer (optional, for rinsing rice)
• Fork (for fluffing)

Instructions

Step 1: Rinse the rice under cold water 2–3 times until the water runs mostly clear. This removes excess starch and stops the rice from becoming mushy. Drain well.

Step 2: Add the rinsed rice to your saucepan. Pour in the coconut milk and water. Stir gently to combine.

Step 3: Add the coconut oil, salt, and sugar (if using). Give it one more stir. If you are using pandan leaves, tie them into a knot and place them on top of the rice.

Step 4: Place the saucepan over medium-high heat. Bring it to a boil. You will see bubbles forming and the liquid rising.

Step 5: Once it reaches a boil, reduce the heat to the lowest setting. Put the lid on. Do not lift the lid during cooking.

Step 6: Cook on low for 18–20 minutes. The rice is done when all the liquid has been absorbed and the surface looks dry with small holes (steam vents).

Step 7: Remove from heat. Keep the lid on and let it rest for 5 minutes. This finishes the cooking gently.

Step 8: Remove the pandan leaves if used. Fluff the rice with a fork and serve immediately.

@averiesunshine

Substitutes & Swaps

Coconut milk: Use light coconut milk if you want a less rich result. It will be slightly less creamy but still tasty. Coconut cream is also an option — dilute it with a little water to match the consistency.

Rice type: Basmati and jasmine both work great. Long-grain white rice is the best base. Avoid short-grain or sticky rice — the texture will not come out right with this liquid ratio.

Coconut oil: Swap for unsalted butter if you do not have coconut oil. The flavour will be slightly different but still delicious.

Sugar: This is optional. Leave it out for a more savoury version. A pinch of brown sugar adds a deeper, caramel-like sweetness if you prefer.

Pandan leaves: If you cannot find pandan leaves, leave them out. The rice will still be great. A small piece of vanilla bean or a drop of vanilla extract can add a similar aromatic quality.

Variations

Spiced Coconut Rice: Add a cinnamon stick, two cardamom pods, and a bay leaf when cooking. Remove before serving. Perfect alongside lamb or chicken curry.

Sweet Coconut Rice: Increase the sugar to 2 tablespoons and serve with fresh fruit, a drizzle of honey, or a sprinkle of toasted coconut flakes. Great as a dessert side.

Coconut Rice with Herbs: Stir in fresh chopped cilantro and a squeeze of lime after cooking. Pairs well with Thai-inspired dishes.

Garlic Coconut Rice: Sauté 2 minced garlic cloves in coconut oil before adding the rice and liquids. Adds a savoury depth that works with almost anything.

Tips & Tricks

Do not skip the rinse. Rinsing the rice is the single most important step for fluffy, non-gluey coconut rice. Do not cut this corner.

Do not open the lid while cooking. Steam is doing the work. Every time you lift the lid, you lose moisture and the rice will not cook evenly.

Rest the rice after cooking. That 5-minute rest off the heat is not optional. It lets the bottom layer steam up and stops the rice from sticking to the pot.

Use full-fat coconut milk. Thin or light coconut milk will give you a less creamy, less flavourful result. Full-fat is the way to go for this recipe.

Shake the can before opening. Coconut milk separates. Give it a good shake so the thick cream and thin liquid are fully mixed before adding to the rice.

Make it ahead. Coconut rice stores well in the fridge for up to 3 days. Reheat with a splash of water to keep it moist. It can also be frozen for up to 1 month.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	320 kcal
Total Fat	12g
Saturated Fat	9g
Carbohydrates	48g
Fibre	1g
Sugars	2g
Protein	5g
Sodium	150mg

Nutrition is approximate and based on 1 serving (roughly ¾ cup cooked rice). Calculated using full-fat coconut milk and coconut oil.

Frequently Asked Questions (FAQs)

Can I use rice cooker to make coconut rice? Yes. Add the rinsed rice, coconut milk, water, oil, salt, and sugar to your rice cooker. Cook on the regular white rice setting. Fluff when done.

Why is my coconut rice mushy? Too much liquid is the most common cause. Make sure you are using exactly 1 can of coconut milk and 1 cup of water. Also make sure you are rinsing the rice first — excess starch makes it sticky.

Can I make this with brown rice? You can, but you will need to adjust the liquid and cook time. Use about 1¾ cups of water instead of 1 cup, and cook for 40–45 minutes. The flavour will be nuttier and the texture slightly chewier.

Is coconut rice sweet? Not really. With just ½ teaspoon of sugar, it has a very mild sweetness that reads more as flavourful than sugary. You can leave the sugar out entirely for a fully savoury version.

What dishes go well with coconut rice? Coconut rice pairs brilliantly with Thai curries, Indian dal, grilled prawns, roasted chicken thighs, and vegetable stir fries. It works with both Asian and Western dishes.

Can I freeze coconut rice? Yes. Let it cool completely, portion it into freezer-safe containers, and freeze for up to 1 month. Thaw overnight in the fridge and reheat with a little water added.

Why does my coconut rice taste bland? Make sure you are using full-fat coconut milk, not a coconut milk beverage from a carton. Those are mostly water and will not give you any coconut flavour. Also check your salt — it makes a big difference.

Final Thoughts

Coconut rice is one of those recipes that punches way above its weight. It takes almost no effort, uses simple ingredients, and delivers a result that genuinely impresses people.

Try it this week. Serve it alongside your next curry or roast and watch it disappear from the bowl first.

Did you try this recipe? Let me know in the comments how it turned out. I would love to hear your feedback.